How to make it

In a mixer, beat the 7 egg whites until stiff peaks form, then fold into the egg yolk mixture. Add the raisins and the sliced bananas, folding them in gently and being careful not to deflate the egg whites.

Place stale bread pieces into a large bowl, then pour half of the egg mixture over and mix well. Let soak for at least 10 minutes, then add the other half and soak another 10 minutes.

Melt 1 Tbls. of butter and use it to coat a 9x12 baking dish. Pour the bread mixture into the dish, then cover with foil and place into a bain marie (or water bath-put the dish into a roasting pan and pour hot water into the roasting pan until it's about 2/3 of the way up the side of the baking dish.) Bake at 350 degrees for one hour. Remove foil, then finish baking until the center is set, about 15 minutes more (or a little longer if necessary) Glaze the top of the pudding with 1 Tbls of butter while it's still hot

FOR THE CUSTARD SAUCE

Beat the egg yolks and sugar together until light yellow, then add the milk and mix well. Make a slurry with the corn startch and 3 Tbls. cold water, mix until dissolved, then add the corn startch slurry, extracts and liquors. Cook in a double boiler until thickened, and the sauce coats the back of a spoon.

FOR THE BANANAS FOSTER SAUCE

Melt the butter, add the brown sugar and cook over medium heat for 4-5 minutes until the sugar has melted and dissolved. Add the liquors, heat until warm and carefully ignite. Stir constantly and toss a few pinches of cinnamon into the flames (It will sparkle beautifully), then add the cusgtard sauce and the pecans. Cook for 1 minute.

ASSEMBLY

Slice the pudding into individual servings. Place a pool of custard sauce onto a dessert plate and place a slice of bread pudding in the middle. Drizzle liberally with the Bananas Foster Sauce. You may additionally garnish with a dollop of Creme Chantilly and a sprig of mint.